Author Notes: Strawberries and cream is the most common way to eat strawberries in Norway, but I suggest a different way: In a syrup flavoured with wild strawberries and topped with raw meringue. If you cannot find wild strawberries, make a syrup scented with bay leaf instead. —Nordic Diner
a handful of wild strawberries (or 1 bay leaf)
egg whites at room temperature
- Put water and sugar in a small pan. If you go for the bay leaf syrup, add the bay leaf and boil on low heat until reduced a third, about 15 minutes. Allow to cool and add the strawberries.
- If you make the version with wild strawberries, let them marinate in the finished and cold syrup for 15 minutes before you add the strawberries.
- In a clean bowl, whip the egg whites with an electric beater for at minute before adding the sugar, a spoon at a time until the mixture is thick and glossy. Best used within an hour or two.
- Serve the berries with a doll-up of meringue and drizzle with some of the syrup.